These are a great replacement for chips with your sandwich or wrap at lunch, a fun gourmet side at dinner or just a quick light snack on the go. Just don't make the mistake I did and put them in a plastic container...they get soggy. I believe these are best eaten the day of, so make just enough. 1 bunch of kale makes approximately 3-4 servings.
- Ingredients:
- 1 bunch of kale
- 1 Tbsp of extra virgin olive oil, approximately
- Sea or kosher salt; optional
- Mrs. Dash garlic & herb seasoning; Can use fresh herbs and spices to your liking
- Directions:
- Make sure to preheat your oven to 325 degrees F, first and then prepare your kale...it will save on time.
- Wash kale leaves and shake off excess water.
- Cut thick spines off the leaves and tear into bite size pieces.
- I take the extra step to put kale pieces into a salad spinner to get rid of any extra moisture.
- It's important to remove the extra moisture so your chips become crispy.
- Place leaves in a mixing bowl and add your olive oil, salt and/or seasoning, or you can sprinkle your seasoning once the kale pieces are placed on the cookie sheet.
- Toss until all leaves are coated evenly and then lay them on a cookie sheet in a single layer.
- Bake until crisp, about 15-20 minutes, making sure to turn the leaves once halfway through.
- When I have extra time I will mix my own blend of herbs. For example onion and/or garlic powder, coriander, thyme, salt and pepper.
- Use whatever herbs or spices that you enjoy and let us know your favorite combination.